PERANCANGAN DAN PENGUJIAN ALAT PENGASIN TELUR BEBEK DENGAN AIR COMPRESSION PRESSURE

Authors

  • Yusup Nur Rohmat Politeknik Negeri Indramayu
  • Kusnandar Hidayat Politeknik Negeri Indramayu
  • Delffika Canra Politeknik Negeri Indramayu
  • Suliono Suliono Politeknik Negeri Indramayu
  • Haryadi Haryadi Universitas Sultan Ageng Tirtayasa
  • Hendar Priyatna Universitas Masoem

Keywords:

Proses Pengasinan, Telor asin, Tekanan udara 4-6 Bar

Abstract

The traditional method of making salted eggs usually using the salting, which is done well, its needs time about 14 days. This condition indicated to have a method that can speed up the process of salting the eggs. The process of salting eggs normally uses the usual soaking method where the eggs are coated with bricks and rubbing ash then left to stand. The diffusion of salt penetration in traditional salting takes place slowly. For this reason, the speed of salt penetration can be done by increasing the salt level in the soaking solution so that the penetration of salt into the eggs can take place faster. This methodology in this research study using of air pressure to speed up the process of salting the eggs. The method used is to use air pressure with the use of compressor air pressure at a pressure of 4 - 6 Bar with a salting test time of about 4 to 7 hours

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References

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Published

2021-11-25

How to Cite

Rohmat, Y. N. ., Hidayat, K., Canra, D., Suliono, S., Haryadi, H., & Priyatna, H. (2021). PERANCANGAN DAN PENGUJIAN ALAT PENGASIN TELUR BEBEK DENGAN AIR COMPRESSION PRESSURE. AUSTENIT, 13(2), 47–53. Retrieved from https://jurnal.polsri.ac.id/index.php/austenit/article/view/3952

Issue

Vol. 13 No. 2 (2021): AUSTENIT: Oktober 2021

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Articles

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